YumSugar

Classic Artichoke Dip Is a No-Fail Appetizer

partysugar — Sat, 25 Apr 2009 08:00:09 -0700

For entertaining, I'm a huge fan of dips. They can be assembled before the event, easily feed a crowd, and are always popular. Take artichoke dip, for example; even though I've had it a million times, I never get sick of it!

While there are many variations, this simple recipe is what I use when I want a comforting and traditional dip. Marinated artichoke hearts, cream cheese, mozzarella cheese, and jalapenos are a few of the ingredients that go into this scrumptious dip.

To make it, all you have to do is dump the components into a bowl, stir to combine, and bake. The recipe calls for pita chips, but I've served it with crostini, carrot sticks, tortilla chips, and crackers - it basically goes with everything! For the recipe, read more.

Artichoke Dip
From Bon Appétit

Ingredients

2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese (about 2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chili
6 6-inch pita rounds, each cut into 6 triangles
Olive oil

Directions

Using electric mixer, beat first 8 ingredients in large bowl to blend.
Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. Can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 400°F. Place pita triangles in single layer on baking sheet.
Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

Serves 8.

Print recipe with images | without images

View 10 Photos ›

The Ultimate Artichoke Crab Dip

partysugar — Tue, 23 Dec 2008 15:00:44 -0800

The weekend before Thanksgiving, my father and I were watching Food Network together. We were multitasking, computers in our laps, as we browsed online recipes searching for the perfect Thanksgiving appetizer recipe.Suddenly we were captivated by a dish - a hot artichoke and fresh crab mixture - that Tyler Florence was making on the television. It was his ultimate party appetizer: artichoke crab dip with Parmesan cheese and crostini. Salivating, my father and I decided immediately we would make that dip.

We made the right decision, it's insanely delicious and was gone in a matter of minutes. Since then, I've made this dip three times! It's cheesy, gooey, and absolutely divine. Don't be afraid of the crab, this dip is not fishy. If it sounds like something you might enjoy, check out the recipe and read more.

Artichoke Crab Dip
Modified from Tyler Florence

Ingredients

3 large globe artichokes
1 cup mayonnaise
1 cup sour cream
1 teaspoon lemon juice
1 heaping tablespoon fresh flat-leaf parsley, finely minced
Kosher salt and freshly ground black pepper
1 cup fresh lump crab meat, picked over
3/4 cup grated parmesan
Croutons, for serving, recipe below

Directions

Fill a large pot with water and bring to a boil.
Meanwhile, trim artichokes down to their hearts, working quickly so they don't go too brown (you can rub with lemon juice as you go if you like). Remove the outer leaves and scoop out the middle. Peel the rough outside off the stem. Place the hearts in the water and cook, simmering until tender, about an hour.
Drain the artichoke hearts and set aside until they are cool enough to handle.
Preheat oven to 400 degrees F.
Combine mayonnaise, sour cream, lemon, parsley, salt and pepper in the bowl of a food processor. Add the cooked artichoke hearts and blitz to combine. Blend until you have a thick artichoke puree.
Turn mixture out into a large bowl and stir in lump crabmeat and 1/2 cup parmesan cheese. Stir well and season with more salt and pepper, if necessary.
Pour into an oven proof dish (a large ramekin works well). Top with remaining parmesan cheese. Bake dip for 10 to 12 minutes until heated through and top is nice and bubbly. Serve with croutons.

Serves 8-10.

Croutons:

1 French baguette
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 350 degrees F. Cut baguette on a slight bias and lay out on a sheet tray. Drizzle with olive oil and season lightly with salt and pepper. Bake in the oven for 5 to 7 minutes until golden brown and crispy. Serve with Artichoke Crab Dip.

Print recipe with images | without images

View 8 Photos ›

Come Party With Me: Going Away Party - Menu

partysugar — Tue, 19 Aug 2008 09:00:02 -0700

When planning the menu for a going away party, there are several options. You can feature the honoree's favorite dishes, make the dishes that are native to the town she is leaving or the town she is moving to, or simply serve a delicious and comforting meal. In my case, I decided to combine these ideas.

Kara's favorite appetizer, artichoke dip with pita chips, will await the arrival of the guests. Grilled three cheese triangles, cooked on the outdoor grill, are classically nostalgic and so tasty guests will be begging for more.

The entree will be a New England favorite, a clam boil filled with seafood, corn, potatoes, and sausages. To take a look at these mouth-watering recipes, read more.

Three-Cheese Grilled Cheese Sandwiches
From Food and Wine magazine

Ingredients

2 slices white bread
Grated Gruyère, fontina and mozzarella cheese
Butter

Directions

Top slices of white bread with a mix of grated Gruyère, fontina and mozzarella cheese. Close the sandwiches and lightly butter the outside of the bread.
Grill over low heat until the cheese is melted and the bread is toasted. Cut into triangles and serve immediately.

Makes 4 triangles.

Print recipe with images | without images

Artichoke Dip
From Everyday Food magazine

Ingredients

2 cans (14 ounces each) artichoke hearts in water, rinsed, drained, and coarsely chopped
1/2 cup light mayonnaise
1/4 cup plus 1 tablespoon grated Parmesan cheese
1 tablespoon fresh lemon juice
1 garlic clove, coarsely chopped
1 scallion, minced, plus more for garnish
Crudites (such as raw pepper wedges) or whole-wheat pita chips, for serving

Directions

Preheat oven to 425. In a food processor, place half the artichokes, the mayonnaise, cup Parmesan, lemon juice, and garlic. Process until smooth.
Add scallion and remaining artichokes; pulse once to combine. Transfer mixture to a 1-quart baking dish. Top with remaining tablespoon Parmesan.
Bake until golden and bubbling, 30 to 35 minutes. Garnish with scallion, and serve with crudites or pita chips.

Serves 8.

Print recipe with images | without images

Summer Clambake
From Bon Appetit magazine

Ingredients

For herb and garlic butter:
1 cup (2 sticks) butter, room temperature
3 large garlic cloves, finely chopped
1 teaspoon dried oregano
1 teaspoon dried basil
For vegetables, sausages, and seafood:
6 dozen littleneck clams, scrubbed
1/4 cup yellow cornmeal
2 celery stalks, cut crosswise in half
6 large fresh parsley sprigs
6 fresh thyme sprigs
2 small dried bay leaves
1/4 teaspoon whole black peppercorns
3 1 1/2-pound live lobsters
12 small (about 2-inch-diameter) red-skinned potatoes, scrubbed
6 small onions, peeled
1 1/2 pounds fully cooked smoked sausages (such as kielbasa or andouille sausage), cut into 6 portions
6 ears of corn, husked
Chopped fresh parsley
Lemon wedges

Directions

Make herb and garlic butter: blend all ingredients in bowl. Season butter with salt and pepper. Can be prepared 2 days ahead. Cover and refrigerate.
Make vegetables, sausages, and seafood: place clams and cornmeal (to help purge clams of sand) in very large bowl or pot; fill with enough cold salted water to cover clams. Set aside at least 30 minutes and up to 1 hour.
Place 12-inch square of cheesecloth on work surface. Place celery, parsley, thyme, bay leaves, and peppercorns in center. Roll up and tie with string. Place bouquet garni in large (at least 18-quart) pot. Half-fill pot with cold water and bring to boil over high heat. Add 1 lobster headfirst; cover pot. Boil until lobster is almost cooked through and shell turns bright red, about 8 minutes. Using tongs, transfer lobster to bowl. Repeat with remaining lobsters.
Add potatoes and onions to pot.
Ladle off cooking liquid into large bowl, leaving enough to cover vegetables; reserve liquid in bowl. Bring liquid in pot to boil. Cover; cook potatoes and onions 10 minutes. Layer sausages and corn atop vegetables. Cover; cook until potatoes are just tender, about 10 minutes.
Rinse clams thoroughly. Arrange clams atop corn and sausages. Place lobsters atop clams. Cover pot tightly with lid or, if necessary, cover tightly with overlapping large sheets of foil. Boil until clams open, about 12 minutes. Remove from heat.
Transfer lobsters to work surface, shell side down. Place tip of large knife in center of 1 lobster. Cut lobster lengthwise in half from center to end of head (knife might not cut through shell), then cut lobster in half from center to end of tail. If necessary, use kitchen shears to cut through shell. Repeat with remaining lobsters.
Mound clams (discarding any that did not open), lobsters and sausages on large platter; reserve cooking broth in pot. Surround seafood with corn, potatoes and, if desired, onions.
Sprinkle vegetables with salt and pepper. Sprinkle with parsley; garnish with lemon wedges. Cover with foil to keep warm.
Melt seasoned butter in saucepan; divide among 6 ramekins. Discard bouquet garni from pot. Taste broth; season with pepper. Add some of reserved lobster cooking liquid if broth is too salty. Bring broth to boil; divide among 6 soup cups. Serve seasoned butter and broth alongside vegetables, sausages, and seafood.

Serves 6.

Print recipe with images | without images

Come Party With Me: Tailgate - Menu

partysugar — Tue, 29 Sep 2009 09:00:25 -0700

Hey football fans, get excited: this week I'm putting together a tailgate! Cal's my alma mater, and while Stanford is their biggest rival, on Saturday they face USC. It's the homecoming game, and a bunch of friends and I will be in attendance, so a pregame fiesta is in order. To kick things off, I'll throw an artichoke shrimp dip on the grill. Since this takes 20 minutes to heat up, I'll keep the crowd satisfied with store bought chips and guacamole. Then I'll make a round of grilled quesadillas with jack and spicy sauteed peppers. Finally, for the main course, I'll offer everyone a grilled sausage sandwich with caramelized red onions. To serve these tantalizing recipes at your next tailgate, read more.

Shrimp-and-Artichoke Dip
From Everyday With Rachael Ray

Ingredients

4 tablespoons butter
1 large white onion, finely chopped
1 large red bell pepper, finely chopped
One 8-ounce package cream cheese
1 cup grated pecorino-romano cheese
2 tablespoons paprika
2 tablespoons Dijon mustard
Two 8.5-ounce cans artichoke hearts, finely chopped and squeezed dry
10 ounces precooked shrimp, finely chopped
Salt and pepper
Pita chips or bagel chips, for serving

Directions

Preheat the oven to 375°.
In a large saucepan, melt the butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat.
Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.
Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 18 minutes.
Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with the pita chips.

Serves 6.

Print recipe with images | without images

Quesadillas With Jack and Spicy Saute
From Aida Mollenkamp

Ingredients

1 tablespoons peanut oil
1/2 medium yellow onion, halved lengthwise and thinly sliced
3 medium cloves garlic, thinly sliced
2 medium jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
Salt and freshly ground black pepper
4 medium poblano peppers, quartered lengthwise, seeded, and sliced crosswise into 1/2-inch strips
1 1/4 cups low-sodium chicken broth
12 (6-inch) flour tortillas
3 cups shredded jack cheese

Directions

Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.
Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes.
Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.
When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.
Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.

Makes 6 quesadillas.

Print recipe with images | without images

Grilled Merguez Sandwiches With Caramelized Red Onions
From Food & Wine

Ingredients

3 tablespoons extra-virgin olive oil
2 medium red onions, sliced 1/4 inch thick
Salt
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly ground pepper
Four 6-ounce merguez or fresh chorizo sausages, pricked all over with a fork
Four 6-inch pieces of baguette, split and toasted
12 large cilantro sprigs
4 lemon wedges, for serving

Directions

In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes.
Stir in the honey and balsamic vinegar and cook over low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.
Light a grill. Grill the sausages over moderate heat, turning occasionally, until nicely charred and cooked through, about 15 minutes.
Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with the lemon wedges.

Serves 4.

Print recipe with images | without images

Come Party With Me: Tailgate - Menu (Part I)

partysugar — Tue, 09 Oct 2007 05:43:11 -0700

I'm planning a Big Game tailgate for the upcoming Cal vs. Stanford football game and last week I asked you what should be on the menu. The majority of votes were for a football themed menu with easy, classic game day dishes. With a little help from the grocery store, a cheese plate and veggie platter come together quickly. Spinach and artichoke dip can be easily heated on the grill. A Tex-Mex seven-layer dip tastes great chilled and can be prepared the night before. Teriyaki chicken wings and steak sandwiches round out the menu. Make these dishes for your next tailgate! Get the recipes when you read more

Spinach Artichoke Dip
Modified from Houston's restaurant

2 (10-ounce) bags fresh spinach, stemmed, rinsed and chopped
1/4 cup plus 2 tablespoons butter
2 tablespoons. minced fresh garlic
1 cup chopped onions
1/4 cup flour
2 cups heavy cream (whipping cream)
1 Tbls. fresh squeezed lemon juice
1/2 tsp. Tabasco sauce
1 tsp. salt
1-1/4 cup fresh grated Reggiano Parmesan cheese
3/4 cup sour cream
1 cup grated Monterey Jack cheese
2 (15-ounce) cans artichoke hearts, drained and julienned

Steam spinach - strain and squeeze dry. Must be very dry. Chop finely and set
aside.
In heavy saucepan, melt 1/4 cup butter. Add garlic and onions and saute about 3-5 minutes.
Add flour to make a roux. Stir and cook about 1 minute. Slowly add heavy cream, stirring with a whisk to prevent lumping. Mixture will thicken at the boiling point.
When it thickens, add lemon jiuce, Tabasco, salt and Parmesan cheese. Remove from heat and let stand 5 minutes.
Stir in sour cream. Fold in dry, chopped spinach, coarse diced artichoke hearts and half of the Jack cheese. Stir until cheese is melted.
Turn the mixture into a baking pan. Top with remaining jack cheese.
Bake the dip for 10 to 15 minutes, or until the top is golden brown. Serve immediately, with tortilla chips for dipping.

Serves 12-16.

Print recipe with images | without images

7 Layer Dip
From Kraft Foods

1 can (28 oz) refried beans
1 pkg. (8 oz.) cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup guacamole
1 cup chunky style salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
1/2 cup chopped green onions
2 Tbsp. sliced pitted ripe olives
1/2 cup chopped and seeded tomatoes, optional

Spread refried beans onto bottom of 9-inch pie plate or quiche dish. Mix cream cheese and seasoning mix until well blended. Spread on top of refried beans.
Layer remaining ingredients over cream cheese mixture; cover. Refrigerate several hours or until chilled.
Serve with tortilla chips.

Serves 12-16.

Print recipe with images | without images

Teriyaki Chicken Wings
From Tyler Florence

2 dozen chicken wings, about 3 1/4 pounds, rinsed and patted dry
Salt and freshly ground black pepper
Olive oil
1 tablespoon sesame seeds, toasted in a skillet over medium heat until lightly browned
Leaves from 1/2 bunch fresh cilantro, chopped
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice wine vinegar
1/4 cup brown sugar
1 fresh, hot red chile, halved
5 garlic cloves, halved
2-inch piece fresh ginger, smashed with the side of a large knife

Preheat the oven to 400 degrees F.
Season the chicken wings with salt and pepper and drizzle a little olive oil on them to prevent sticking. Lay the wings in a single layer on a baking sheet. Bake for 30 minutes or until the skin gets crispy and the wings are cooked through.
Meanwhile, combine the teriyaki sauce ingredients in a large saucepan. Simmer over low heat and reduce until slightly thickened. Pour the sauce into a large bowl.
Dump the wings into the bowl and toss to coat them with the sauce. Transfer to a serving platter and sprinkle with the sesame seeds and cilantro. Serve hot.

Serves 12.

Print recipe with images | without images

Steak Sandwiches
From Cooking Light magazine

Marinade:
1/2 cup dark rum
2 tablespoons brown sugar
1 tablespoon coarsely ground black pepper
1/4 teaspoon salt
5 garlic cloves, crushed, or 2 1/2 teaspoons bottled minced garlic
1 (1 1/2-pound) flank steak
Flavored mayonnaise:
1/2 cup fat-free or light mayonnaise
2 teaspoons prepared horseradish
Remaining ingredients:
8 (1/2-inch-thick) slices red onion (about 2 onions)
16 (1-ounce) slices sourdough bread
2 cups thinly sliced romaine lettuce
16 (1/4-inch-thick) slices tomato (about 3 tomatoes)

To prepare marinade, combine first 5 ingredients in a large zip-top plastic bag. Trim fat from steak, and add steak to bag. Seal and marinate in refrigerator at least 2 hours, turning bag occasionally. Remove the steak from bag, reserving marinade. Pour the marinade into a microwave-safe dish. Microwave marinade at HIGH 1 minute or until mixture boils.
To prepare flavored mayonnaise, combine mayonnaise and horseradish, and set aside.
Prepare grill. Place steak and red onion slices on a grill rack, and grill onions 4 minutes on each side, basting with the reserved marinade. Remove onions from grill.
Turn the steak, and grill an additional 8 minutes or until steak is desired degree of doneness. Remove steak from grill. Place bread slices on grill rack, and grill 2 minutes on each side or until toasted.
Cut steak diagonally across grain into thin slices. Spread 1 tablespoon flavored mayonnaise on one side of each of 8 toasted bread slices. Divide steak, onion slices, lettuce, and tomato slices evenly among 8 bread slices. Top with remaining bread slices.

Serves 8.

Substitute: pineapple juice for rum, if desired.

Print recipe with images | without images

Source

Artichoke Dip

partysugar — Fri, 24 Apr 2009 15:00:37 -0700

View Slideshow ›

Artichoke Crab Dip

partysugar — Tue, 23 Dec 2008 11:43:46 -0800

View Slideshow ›

Come Party With Me: Tailgate - The Look

partysugar — Fri, 02 Oct 2009 09:15:58 -0700

When planning a tailgate, start by checking out your team's online shop. You can find all sorts of fun stuff like folding chairs and snack helmets, which are ideal for holding shrimp artichoke dip. Then head to a local party store to pick up color-coordinated supplies: paper plates, napkins, plastic cups, and balloons.

Pack a folding table and tablecloth in your trunk and ask a guest to bring a bouquet of flowers. To ensure that they don't get crushed, store the oatmeal cookies in tupperware. Don't forget a knife and cutting board so you can slice the sandwiches and quesadillas.

What do you bring when tailgating?

Killer App: Greek Salsa

partysugar — Fri, 11 Sep 2009 12:50:16 -0700

Lately I've been all about dips. OK that's somewhat of an understatement, since it seems I'm always all about dips. Seven-layer dip, nacho cheese dip, artichoke crab dip, Buffalo chicken cheese dip - you get the idea. Well, last week I tried out this recipe for Greek salsa, and it is officially my new favorite dip (for now)! It's everything one could ask for in a dip. It's super easy to prepare (especially when you let the food processor do the chopping), can be made in advance, and is deliciously addictive. Thanks to the wide variety of ingredients - tomatoes, cucumber, hot peppers, olives, feta cheese - it's incredibly layered in both texture and flavor. From creamy to spicy to briny to salty, each bite is different, but equally divine. Greek salsa would be an excellent addition to a tailgate or informal cocktail party, so get the recipe and read more.

Greek Salsa With Pita Crisps
From Sips and Apps by Kathy Casey

Ingredients

Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced

Directions

Make pita crisps: Preheat oven to 450°F.
Cut each pita into 8 triangles and then separate each triangle into 2 pieces.
In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.

Makes 4 cups.

Print recipe with images | without images

Fast & Easy Dinner: Stuffed Chicken Breasts With Tomato Salad

partysugar — Fri, 28 Aug 2009 08:00:15 -0700

Artichoke hearts, whether they're canned, jarred, or frozen, are a great pantry staple. There're countless ways to employ them - you can marinate them, make a quick dip, or as is the case with this recipe, use them to stuff chicken breasts.

When mixed with fresh herbs and salty cheese, the artichoke hearts become a filling and flavorful stuffing that also seasons the chicken breast. A simple tomato salad rounds out the menu, creating a meal that is scrumptious and elegant enough for last-minute entertaining. To serve it to your family tonight, get the recipe.